Fresh Borlotti Beans

Freshly shelled borlotti beans: buttery creaminess, sweet flavor, and quick cooking

A seasonal rarity of summer-autumn, the noblest version of an immortal legume of the Italian tradition

Fresh Borlotti Beans: Authenticity and Artisan Flavor

I Fresh Borlotti Beans They are one of the most delicious delicacies seasonal and sought-after of the Italian garden: the seeds just shelled from the red-mottled pods, collected when fully ripe between late summer and early autumn, before drying. Unlike the dried borlotti beans we enjoy year-round, the fresh version offers extraordinary benefits: no soaking necessary, cooking reduced to 30-45 minutes (compared to 1,5-2 hours for dry ones), creamier and buttery pulp, taste sweet, delicate and deepThe seeds are characteristic cream colored with red-burgundy streaks which, although losing some of their color during cooking, retain their full flavor. A short three-month season a year to enjoy the best that the legume family knows how to offer.
 
 
 

The roots of the Borlotti family go back to the 16th century in Veneto.

Il borlotto bean (Phaseolus) shares with all beans a fascinating origin in the Pre-Columbian Americas: domesticated beyond 7.000 years ago in Mesoamerica, formed the famous triad of the "Three sisters” (corn, beans, pumpkin) of the Mayan and Aztec civilizations. It arrived in Europe after the 1492 with the Spanish conquistadors, and in Italy he found a second homeland of choice: the borlotto variety has been selected by generations of Italian farmers until it became one of the most representative legumes of the Northern Italian cuisineAmong the local excellences stands out the famous Borlotto di Lamon (PGI from the Belluno area, in Veneto), considered the "king of beans" — a quality benchmark recognized by the Ministry of Agriculture. Also traditional are the Saluggia Borlotto Bean (Piedmont) and the Borlotto Fire TongueA story of Atlantic botanical exchange that gave Italy one of its most beloved peasant ingredients.
 
 
 

Choosing Fresh Borlotti Beans means choosing the Mediterranean superfood

Fresh Borlotti Beans are an authentic plant-based superfood: they bring an exceptional 7-9 g of vegetable protein per 100 g (lower content than dried borlotti beans which have over 22 g due to the different percentage of water, but with the same amino acid quality), soluble fibers (in particular pectin e prebiotic oligosaccharides allies of the microbiota), Iron of vegetable origin (to absorb it better, combine it with vitamin C, lemon or tomato), Magnesium, Potassium, folate (vitamin B9), B vitamins e polyphenolic antioxidants concentrated in the red streaks (in particular anthocyanins). They have low glycemic index and high satiating power, qualities that make them valuable in weight loss diets, for those who want to control blood sugar levels and for athletes looking for high-quality vegetable proteins. Naturally vegans, gluten free, environmentally sustainable (legumes fix atmospheric nitrogen, enriching the soil).
 
 
 

How to Best Use: Fresh Borlotti Beans

• PASTA AND BEANS: THE SIGNATURE FIRST COURSE OF ITALIAN CUISINE
  The most used iconic of Fresh Borlotti Beans is the famous pasta and beans: prepare a sauce with Organic Golden Blonde Onion, celery, carrot and a piece of Tuscia pillow, add the fresh borlotti beans, Organic Tomato Puree, vegetable broth, a sprig of Fresh Rosemary and cook for 30-40 minutes. Add Organic Senatore Cappelli Rigati Tubettoni  in the last 10 minutes. For the Venetian version, blend half the beans before adding the pasta for a creamier consistency.
• BOILED AND SEASONED: APPETIZER AND SIGNATURE SALAD
  To enhance the natural creaminess Fresh Borlotti Beans, simply boil them in salted water flavoured with Dried sage, Organic Sicilian dried rosemary and a bay leaf for 30 minutes. Drain them, season them with raw EVO oil, salt and pepper, and serve them as is. rustic appetizer hot. For a summer salad, chill them and mix them with Organic Red Onion powdered sugar, parsley, crispy celery and Mediterranean bluefin tuna fillets: the classic Mediterranean one-dish meal. For the bruschetta version, crush them lightly and place them on toasted homemade bread with a drizzle of extra virgin olive oil.
• SOUPS, MINESTRONES AND SIGNATURE PEASANT DISHES
  Fresh Borlotti Beans are the soul of many traditional Italian soups: try them in the famous Tuscan ribollita (with stale bread and black cabbage), in Genoese minestrone creamed with pesto, or in Trieste jota with sauerkraut and potatoes. For a Venetian peasant dish, prepare the borlotti beans with pork rinds and potatoes for a hearty soup. Also delicious cooked in a terracotta pan with extra virgin olive oil, garlic, chili pepper and Organic Sausage from Tuscia: a one-dish meal reminiscent of grandmothers' Sunday lunches, best paired with a glass of full-bodied red wine.

Ingredients

Fresh shelled seasonal Borlotti beans, from organic farming.
 
 
 

Food container

Store in the refrigerator at +4°C / +8°C in the vegetable drawer and consume preferably within 3-4 days from delivery, when the freshness is still intact. Fresh borlotti beans they do not require soaking Before cooking (unlike dried borlotti beans): simply rinse them under running water and cook them directly. For longer storage (up to 6 months), they can be frozen They can be eaten raw in portioned bags, or boiled briefly for 10 minutes, cooled, and frozen: they will retain their full flavor and nutritional value. To dry them at home, spread them out on a tray in a shaded, ventilated area until completely dehydrated (10-15 days): this will create classic dried borlotti beans for winter recipes.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 558 kJ / 133 kcal
• Fat: 0,5 g (of which saturated fatty acids: 0,07 g)
• Carbohydrates: 24 g (of which sugars: 1,9 g)
• Fiber: 7,5 g
• Protein: 9 g
• Salt: 0,01 g

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